27 April 2013 | Host: Mike Whitney
Step through the door and into the home and heart of the Tomini-Foresti family, where there is over thirty years of serving Sydney the best salami in the land. With over seven generations of skill and knowledge in making this cured delicacy, you’re sure to enjoy the experience.
It is part butcher shop part deli, but most of all it’s a mecca of manufactured meats. Learn the skill of preparing cured meats at a workshop run by the sultan of salami himself, Pino Tomini-Foresti. Pino is proud to present fresh meat produce including Taralga Springs pasture-fed beef, Gundooee organic Wagyu and Bangalow sweet pork. He also stocks the highest quality chicken, veal, goat and kangaroo.
You can make a traditional Calabrian salami by hand without a mincer (watch your fingers!) Then there’s Prosciutto, making sausages, and making pasta. Come down to Pino’s and learn the rewarding craft of making salami and other specialties, enjoy some lunch, and pick up some cured goodies. Bellisimo!